Pat chicken dry with paper towels.,Heat oil over med-high heat until just smoking.,Brown half of the chicken on both sides, 5-8 minutes per side.,Reduce heat if the pan begins to scorch.,Transfer chicken to a plate, leaving the fat in the pot.,Return the pot (with the fat) to med-high heat and repeat with the rest of the chicken.,Pour off all but 1 T. of the fat.,Add onion.,Cook over medium heat, stirring occasionally until softened, 5-7 minutes.,Stir in tomato paste, garlic, ginger, chili powder, cardamom, nutmeg, and fenugreek.,Cook until fragrant, about 30 seconds.,Stir in flour; cook for 1 minute.,Stir in broth, wine and water, scraping up browned bits.,Put back in chicken and any juices; bring to a simmer.,Cover, turn heat to med-low and simmer until chicken is fully cooked and tender, about 20 minutes for breasts or 1 hr for thighs and drumsticks.,(If you're using both, simmer thighs/drumsticks for 40 minutes before adding the breasts and then cook both for that 20 additional minutes.,).,Transfer chicken to serving dish.,Cover loosely with foil.,______,Skim as much fat as possible off the sauce.,Return to a simmer until it's thickened and measures about 3 cups, about 20 minutes.,Stir in the eggs and cook until warmed thru, about 1 minute.,Remove from heat.,Stir in butter.,Season with salt and pepper if desired.,Pour sauce over chicken and serve.